Sorrel Pepper Jelly Glazed Leg Ham


  • 1 Medium bone in leg ham
  • ½ lb sorrel
  • 1 tbsp grated ginger
  • 6 whole cloves
  • 3 cups + 1/3 cup water
  • ¼ cup cornstarch
  • ½ tsp salt
  • 2 cups cinnamon
  • 1-3 scotch bonnet peppers


  • Blend sorrel and peppers into small bits and add it to saucepan with ginger, cloves, salt, 3 cups water, sugar and cinnamon.
  • Boil until sorrel is really soft and liquid has slightly thickened. Mix ¼ cup corn starch with 1/3 cup water
  • Pour corn starch mixture into sorrel and simmer until it has thickened to your liking
  • Remove from heat and cool overnight
  • Cook ham according to package instructions. In the last 15 minutes of cooking, remove the ham from the oven and glaze 3 times, returning to the oven after each glaze
  • Remove from oven, glaze once more and allow to rest 10-15 minutes before slicing.

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